20-Minute Greek Goddess Wedge Salad
A fresh, tangy wedge salad featuring crispy bacon, creamy herb dressing made with Greek yogurt and mayo, and topped with tomatoes and feta. The goddess-style dressing balances bright cilantro, basil, and parsley with capers and garlic. Serve as a light lunch, side dish, or first course. This version lightens traditional ranch with yogurt while keeping the indulgence of bacon and cheese.
Ingredients
- 1 cup fresh cilantro, basil, and/or parsley, mixed or single
- ¼ cup light mayonnaise
- 3 tbsp fat-free plain Greek yogurt
- 1 tbsp fresh chives, chopped
- 1 tbsp seasoned rice vinegarwhite wine vinegar1:1less sweet
conf:4
- 1 tsp capers
- ½ tsp garlic, chopped
- ⅛ tsp salt
- 4 slices bacon, center-cut or turkey bacon
- 1 head iceberg lettuce, large
- ½ cup tomatoes, chopped
- ¼ cup feta cheese, crumbled
Instructions
- 1
Blend cilantro, basil, and/or parsley with mayo, yogurt, chives, rice vinegar, capers, garlic, and salt until smooth, adding 3 tbsp water.
- 2
Cook bacon until crispy in a skillet over medium heat or on a microwave-safe plate in the microwave.
- 3
Cut lettuce head into 4 wedges and remove cores and any wilted outer leaves.
- 4
Chop or crumble bacon.
- 5
Plate lettuce wedges and top with dressing, tomatoes, feta, and bacon.
Tips
Make dressing up to 2 days ahead and store in the fridge; it thickens slightly as herbs settle.
For crispier bacon, pat dry before cooking and cook over slightly higher heat; don't skip this step for best texture contrast.
Good to Know
Dressing keeps 2 days in an airtight container. Assembled salad should be eaten immediately; dress wedges just before serving to prevent sogginess.
Blend dressing up to 2 days ahead. Cook bacon up to 1 day ahead and reheat gently before serving. Prep lettuce and chop tomatoes 4-6 hours ahead; store separately in sealed containers.
Plate immediately after assembly on chilled plates. Drizzle dressing generously over wedges. Serve as a light lunch with crusty bread, a side soup, or as a first course to a heavier dinner.
Common Mistakes
Do not assemble more than 15 minutes before serving to avoid soggy lettuce.
Do not skip removing lettuce cores; they add bitterness.
Do not skimp on bacon crispness; soggy bacon undermines the dish.
Substitutions
Dairy-Free Swaps
adds:dairy
Vegan Options
General Alternatives
FAQ
Can I make the dressing without a blender?
Yes. Finely mince herbs by hand and whisk with mayo, yogurt, and remaining ingredients until combined. The dressing will be slightly chunky instead of smooth, which some prefer.
What if I don't have seasoned rice vinegar?
Substitute white wine vinegar or plain rice vinegar (add 1/4 tsp sugar to balance). Red wine vinegar works but tastes stronger and more tangy.
How long can I keep leftover dressing?
Store in an airtight container in the fridge for up to 2 days. The herbs will darken and settle; stir before using. Do not freeze as mayo-yogurt bases separate when thawed.